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Raspberry Ruby Chocolate Drip Cake

A bright and rich layer cake that pairs fresh raspberries with silky ruby chocolate for a pretty drip finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup Raspberries, fresh Use fresh, firm raspberries.
  • 3 large Eggs
  • 1 3/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 cup Cocoa powder, unsweetened
  • 1 1/2 cups Granulated sugar
  • 6 oz Ruby chocolate Can substitute with white chocolate and pink food color if necessary.
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract
  • 1/2 cup Vegetable oil
  • 1/2 cup Heavy cream
  • 1 cup Whole milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
  2. In a bowl, mix the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk together the eggs and sugar until light and fluffy. Add the vanilla extract and vegetable oil, then mix well.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
  5. Gently fold in the fresh raspberries.
  6. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
Frosting and Assembly
  1. For the frosting, melt the ruby chocolate and mix it with heavy cream until smooth.
  2. Once the cakes are cool, layer them with raspberry filling in between, then pour the ruby chocolate ganache on top, letting it drip down the sides.
  3. Garnish with additional raspberries if desired.

Notes

Cover the cake loosely with plastic wrap or keep it in an airtight cake container. Store in the fridge for up to 3 days. Allow to come to room temperature before serving.